Get ready to revolutionize your condiment game with the most incredible vegan mayo recipe you've ever tasted! Imagine a creamy, smooth spread that's not only completely plant-based but also incredibly easy to make in just 5 minutes. Using the secret ingredient aquafaba (that magical liquid from chickpea cans), this mayo will make you forget all about traditional egg-based versions. Whether you're a committed vegan, a curious foodie, or just looking to try something new, this recipe is about to become your new kitchen superstar!
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Vegan
Serves: 1 cup
Ingredients
- 1/4 cup aquafaba (chickpea brine)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup neutral oil (like canola or sunflower)
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1/4 cup of aquafaba (the liquid from a can of chickpeas), 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, 1 cup of neutral oil (such as canola or sunflower), and salt to taste.
- In a medium-sized mixing bowl or a tall container suitable for an immersion blender, add the aquafaba, Dijon mustard, and apple cider vinegar. These ingredients will provide flavor and help emulsify the mayo.
- Using an immersion blender, blend the mixture on high speed for about 30 seconds until it becomes frothy and well combined. If you don't have an immersion blender, you can use a regular blender or a food processor.
- While continuing to blend, slowly drizzle in the neutral oil. It's important to add the oil gradually to ensure that it emulsifies properly with the aquafaba mixture. Start with just a few drops, then increase to a thin stream as the mixture begins to thicken.
- Continue blending until the mixture thickens to your desired mayo consistency, which should take about 1-2 minutes. The mayo should be creamy and smooth.
- Once the mayo has reached the desired consistency, taste it and add salt to your preference. Blend again briefly to incorporate the salt.
- Transfer the vegan mayo to a clean jar or airtight container. It can be stored in the refrigerator for up to a week. Enjoy your homemade vegan mayo as a spread, dip, or in your favorite recipes!
Tips
- Temperature Matters: Use room temperature aquafaba for the best emulsification.
- Drizzle Slowly: When adding oil, go extremely slowly to ensure a smooth, creamy texture.
- Blender Basics: An immersion blender works best, but a regular blender or food processor can work too.
- Oil Selection: Choose a neutral-flavored oil like canola or sunflower to keep the mayo's taste clean and light.
- Storage Tip: Always store your homemade vegan mayo in an airtight container in the refrigerator.
- Flavor Variations: Feel free to add garlic, herbs, or extra mustard to customize your mayo.
- Patience is Key: If the mayo doesn't thicken immediately, keep blending - it will come together!
Nutrition Facts
Calories: 920kcal
Carbohydrates: g
Protein: g
Fat: 104g
Saturated Fat: 8g
Cholesterol: 0mg
